Halal Dark Chocolate Quality: Influence of Tempering Time and Temperature

DOI

10.2991/absr.k.220101.055How to use a DOI?

Keywords

Cocoa; temperature; tempering; dark chocolate

Abstract

The quality of the raw cocoa mass used greatly affects the final quality of the chocolate product. Conching and tempering are also important processes in chocolate making to produce high-quality chocolate that customers like. The process includes mixing, cutting and aeration of the chocolate mass during heating at a certain temperature needed to achieve the desired quality characteristics of the chocolate product. This study was aimed to determine the effect and interaction of differences in tempering time and temperature on the characteristics of halal dark chocolate during tempering. This study used a completely randomized design (CRD) with 2 factors, the first factor was the length of tempering which were 15 minutes, 30 minutes and 45 minutes and the second factor was tempering temperature, which were 28 0C, 30 0C, and 32 0C respectively. Research design was carried with 9 treatment combinations and each treatment was repeated 2 times. The data obtained were analyzed using the analysis of variance (ANOVA) method and then proceeded with Duncan’s new multiple range test at the 5% level. The results showed that the length of tempering time had a significant effect on antioxidant activity, L *, a * and b * color degrees, stability test and overall sensory acceptance while tempering temperature has a significant effect on antioxidant activity. The results showed that the length of time and tempering temperature had a significant effect on antioxidant activity, color degrees of L *, a * and b *, overall acceptance of sensory properties. The best treatment was the tempering time of 45 minutes and tempering temperature of 30 ˚C with antioxidant activity value of 61.715%, has a color degree value of L * 45.05, a * 8.45, b * 20.25, has good melting properties, no fat blooming has been found for the storage of 60 days and the overall sensory acceptance of the panelists is fairly similar

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

Download article (PDF)

TY  - CONF
AU  - Addion Nizori
AU  - Lamasih Diniaty Simamora
AU  - Silvy Leila Rahmi
AU  - Fitry Tafzi
AU  - Mapegau
AU  - Budiyati Ichwan
PY  - 2022
DA  - 2022/01/05
TI  - Halal Dark Chocolate Quality: Influence of Tempering Time and Temperature
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 399
EP  - 408
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.055
DO  - 10.2991/absr.k.220101.055
ID  - Nizori2022
ER  -